When I discovered I could cook Chinese noodles in the Instant Pot®, my life
changed. Okay, not really—but it was a great trick to have up my sleeve. For
noodles, I use the KA-ME brand, but you can also substitute ramen noodles.
In this recipe, the noodles cook at the same rate as the vegetables, and the
cooking liquid turns into a sauce. Dinner is served!
2 – 3scallionschopped, green and white parts separated
2tbspcoarsely chopped roasted peanutsoptional
Add the water to the inner pot. Add the soy sauce, 1 tablespoon of sesame oil, the garlic, and chili-garlic sauce. Stir to combine. Break up the block of noodles into 3 or 4 pieces and place them in the pot in a single layer as much as possible. Layer the snow peas, carrot, bell pepper, and white scallion parts over the noodles.
Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to Low and the time to 0 minutes. After cooking, quick release the pressure.
Unlock the lid. Stir the noodles and vegetables together. Test a noodle and a carrot to make sure both are tender. If not, simmer for a few minutes until they’re done. Stir in the remaining 1 tablespoon of sesame oil and more chili-garlic sauce if you’d like. Garnish with the scallion greens and peanuts (if using).
In step 1, use hot water rather than room temperature;
keep the time the same.